House Baker

Cast iron cooking is a time honored and highly contentious art that has a place in every kitchen. This past weekend we dropped by our local Extension Office for a demo on the hows and whys of cast iron cooking. 

According to Purgatory Iron Works blacksmith, Trent Tye, “cast” iron is some what of a misnomer or at least misleading. The process of making the “iron” involves over carbonizing steel. This is an oversimplification, but i’d like to move on to the care and cooking.

Seasoning a skillet is where some experts differ, but according to Colquit County FACS agent, Kathryn Holland, it’s all about flax seed oil. Flax seed oil is the edible form of Linseed oil (thats the magical stuff we put on tool handles to waterproof them and keep them easy on the hands). Multiple coats of this easy to find oil, baked on one at a time, polymerize and bond to the metal  unlike other fats. This leaves you with a slick toxin free, non-stick, protective coating, that will only get better with more cooking. 

In the picture above. from top to bottom, you can see one coat, three coats, and 5 coats. One isn’t sufficient. % is perfect. Notice the deep coloration. It wasn’t sticky at all. 

Want your cast iron to look that good? Here’s how:1) Wash your new skillet with steel wool and soap. Get all of that factory coating off. 2) Dry completely and quickly. 3) Add a thin layer of organic flax seed oil all over the the pan (handle included). 4) Bake upside down in a preheated 500 F oven with a foil lined drip pan underneath to catch any oil. let it go for minimum 45min. 5) let it cool completely in the oven. Patience here. 6) Repeat steps 3-5 until you have 5 coats. Let is cool completely between coats and avoid adding so much oil that it runs. You’ll have to start over.